Wednesday, March 28, 2012

Cranberry Scones with an Orange Glaze

Emma and I drizzling the glaze over the warm scones... oh my.

Have you ever had something that you just can't get it out of your head? Maybe it was something crumbly, moist, tender, light, tart and drizzled with a sweet glaze warm out of the oven? I thought so. One of my favorite treats at Verrill Farm is their scones, specifically Cranberry Scones with an Orange Glaze. When I go there in the morning to do my grocery shopping, I can hardly resist them with a hot cup of coffee.

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Fold in cranberries.

Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter. Cut the disk into 6 pieces like a pie.

Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.

To make the glaze, stir together orange juice, zest and powdered sugar.

There are endless possibilities of scones - if you have a stick and a half of butter, cream, flour and a couple of eggs, you can make scones. Just add some fruit, nuts, spices, chocolate or whatever you can come up with.

After you mix the dough together, dump it on your floured board.

Kneed it just a couple of times to form it into a disk.

It should be about 8-9 inches in diameter and about two inches tall.

Cut into six pieces, like a pie.

Onto a baking sheet. I love baking on a Silpat because it insulates the bottom preventing them from burning.

Now for the glaze. An orange and powdered sugar. Simple.

Squeeze the orange over the powdered sugar, stir...

Done. Again, so simple.

After 15-17 minutes they are done! Umm... hot out of the oven.

Ready for some drizzle.

I'll add this to my long list of things I've learned to do while holding Emma.

Tell me you're not baking these tomorrow morning. The are about 30 minutes start to finish. So worth getting up a little early.

Flaky, crumbly, tender, moist, sweet and tart. What kind of scones are you going to make this week?

hi jenny, these look amazing! i do love scones. we are in spring break around here and I've been treating my gang to something special for breakfast every monring. it was homemade cinnamon sugar pull apart bread today and now i'm thinking scones tomorrow. thank you! good thing i'm headed to the gym! :) tessa

tried out this recipe and they were OH SO GOOD!! except i substituted the cranberries for diced fresh strawberries & used a cream cheese icing....strawberries & cream!!! i can't wait to make them again. great recipe jenny

These were OMG amazing! I had been looking at this recipe for a few months now and since it is fall I feel this is the perfect time for scones and biscotti! Since Saturday is my cheat day and a baking day I made these and so easy, few ingredients and they came out so bread like but not too dense how I prefer my scones. Just enough sugar too! I did the vanilla bean glaze as I had no oranges on me and still amazing! Thanks. I will look to your recipes more!